Grilled Chili Chicken with Spring Onions

Printed from Jenn's Food Journey, adapted from
- Serves 2 -

2 boneless, skinless chicken breasts
1/4 cup Greek yogurt
1 garlic clove, crushed
1 Tablespoons paprika (I used Hungarian Sweet)
1/2 teaspoon ground chipotle powder
1/2 teaspoon ground cumin
2 Tablespoons lime juice
1/8 teaspoon cayenne
olive oil
1 bunch green onions
salt and pepper

Mix together the yogurt, garlic, paprika, chipotle powder, cumin, lime juice and cayenne until well combined. Rinse the chicken and pat dry with a paper towel. Place in shallow dish or resealable plastic bag and pour the yogurt mixture over. Cover/seal and place in refrigerator for 2-4 hours (the longer the better on this one).

Preheat grill to 375 degrees F. Remove chicken from marinade and shake off any excess. Place directly over the fire and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to rest while you grill the onions.

Place the onions in a single layer on a piece of aluminum or on a pan made for the grill. Drizzle with olive oil and season liberally with salt and pepper. Grill 5-6 minutes, turning once, or until they just start to soften. Carefully remove from grill and serve alongside the chicken. Enjoy!